Vegan minestrone soup with tomato puree

Ingredients

• 3 tablespoons olive oil
• 1 cup onion, diced
• 1 clove garlic finely chopped
• 1 cup celery, diced
• 2 cups carrot, diced
• 3 cups potato, diced
• 2 cups zucchini, diced
• 2 cups broccoli
• 2 cups kale, finely chopped
• 2 tablespoons Mutti Pomodoro Double Concentrated Tomato Paste
• 1 g 400 tin Mutti Polpa Finely Chopped Tomatoes
• 1 tin cannellini beans
• 1/2 pieces packet wholemeal pasta, broken into small
• A few stalks of dried oregano (no stems)
• Sea salt flakes, to taste
• Cracked black pepper, to taste
• 6-8 cups boiled water

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